First step is to mix up the sauce. In a mixing medium-size mixing bowl combine the oil, sesame oil, soy sauce, minced garlic, ginger, syrup, Sriracha and lime juice. Whisk everything together and set aside.
Next, you'll boil the noodles & set aside. You'll add them to the dish in a couple steps.
While your noodles cook, begin washing and chopping up all your veggies. Set them aside to have ready to easily add into your skillet. Next, cube the boneless, skinless chicken tenders and set them on a separate plate to get ready to go in the skillet shortly.
In a large sauté pan over medium heat, add in 1 Tbls. avocado oil and the thinly sliced shallots. Allow them to get crisped up, stirring frequently to prevent burning. This should take about 5 minutes. Once they edges start to brown, scoop them from the pan and set aside to add in later.
Next, toss in the cubed chicken and all the sauce. Stir all the chicken around and bring the sauce to a simmer, cover and allow to cook for 10 minutes. Be sure to stir the chicken around once during this time to make sure it cooks evenly!
After the chicken has cooked for 10 minutes, toss in all your veggies to the pan. Stir them around and make sure they get a nice bath in the sauce. Then cover and let simmer another 10 minutes. (NOTE: if you use other veggies in this dish, this cook time may vary, so just keep an eye out)
Finally, you'll stir in the noodles into the pan. Giving them a really good chance to soak up all the flavor of the sauce, let them simmer in the pan for 2-3 minutes. Then you will sprinkle on the crispy shallots, chopped green onion and SERVE!
Serving Size 1 cup
Servings 8
xoxo Ashley
Ingredients
Directions
First step is to mix up the sauce. In a mixing medium-size mixing bowl combine the oil, sesame oil, soy sauce, minced garlic, ginger, syrup, Sriracha and lime juice. Whisk everything together and set aside.
Next, you'll boil the noodles & set aside. You'll add them to the dish in a couple steps.
While your noodles cook, begin washing and chopping up all your veggies. Set them aside to have ready to easily add into your skillet. Next, cube the boneless, skinless chicken tenders and set them on a separate plate to get ready to go in the skillet shortly.
In a large sauté pan over medium heat, add in 1 Tbls. avocado oil and the thinly sliced shallots. Allow them to get crisped up, stirring frequently to prevent burning. This should take about 5 minutes. Once they edges start to brown, scoop them from the pan and set aside to add in later.
Next, toss in the cubed chicken and all the sauce. Stir all the chicken around and bring the sauce to a simmer, cover and allow to cook for 10 minutes. Be sure to stir the chicken around once during this time to make sure it cooks evenly!
After the chicken has cooked for 10 minutes, toss in all your veggies to the pan. Stir them around and make sure they get a nice bath in the sauce. Then cover and let simmer another 10 minutes. (NOTE: if you use other veggies in this dish, this cook time may vary, so just keep an eye out)
Finally, you'll stir in the noodles into the pan. Giving them a really good chance to soak up all the flavor of the sauce, let them simmer in the pan for 2-3 minutes. Then you will sprinkle on the crispy shallots, chopped green onion and SERVE!